Easy Chimichurri Steak Salad Bowls with Burrata
If you’re looking for a fresh and flavorful meal that feels indulgent yet balanced, these chimichurri steak salad bowls with burrata are the perfect choice. Juicy seared ribeye, vibrant homemade chimichurri, creamy burrata, and a fresh mix of peppery rocket (arugula), sweet cherry tomatoes, and ripe peaches or nectarines—this dish is packed with bold flavors and a mix of textures that make every bite irresistible.
Equipment
- Cast Iron pan or skillet
- Small mixing bowl
- Cutting board
Ingredients
For the Steak and Salad
- 1 Ribeye Steak
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and Pepper
- 150 g burrata 1 ball or 2 small balls
- 60 g rocket (arugula)
- 250 g cherry tomatoes
- 1 Peach or Nectarine
For the Chimichurri
- 30 g parsley finely chopped
- 1 teaspoon chopped red chilli
- 2 garlic cloves minced
- 20 g chopped red onion
- 50 ml olive oil 3 tbsp
- 1 tablespoon red wine vinegar
- Juice of one lemon
- Salt and pepper
Instructions
- Rub the ribeye with olive oil, sea salt, and black pepper, ensuring an even coating on both sides. Let it rest at room temperature while you prepare the chimichurri.1 Ribeye Steak, Salt and Pepper, 1 tablespoon olive oil
- In a bowl, mix finely chopped parsley, red chili, red onion, olive oil, and red wine vinegar. Season with salt and black pepper to taste. Set aside to let the flavors meld.30 g parsley, 1 teaspoon chopped red chilli, 2 garlic cloves, 20 g chopped red onion, 50 ml olive oil, 1 tablespoon red wine vinegar, Juice of one lemon, Salt and pepper
- Take 2 teaspoons of the chimichurri and mix it with softened butter. This will be used to baste the steak and add extra flavor.1 tablespoon butter
- Heat a pan over high heat until very hot, I like to use a cast iron pan here. Place the steak in the pan and sear for 1 minute and 30 seconds without moving it. Flip and sear for another minute. Add the chimichurri butter to the pan and use a spoon to baste the steak continuously for about 30 seconds. Remove the steak from the pan and let it rest on a cutting board.
- While the steak is resting, assemble the salad by adding arugula, halved cherry tomatoes, sliced peach or nectarine, and burrata to each bowl. Slice the rested steak into thin strips and arrange over the salad. Drizzle generously with chimichurri and serve immediately.150 g burrata, 60 g rocket, 250 g cherry tomatoes, 1 Peach or Nectarine
Notes
For an even bolder chimichurri, let it sit for at least 30 minutes before serving. The vinegar mellows while the herbs and chili infuse, creating a more harmonious blend. If you have time, make it a day ahead—the flavors get even better overnight.
Tried this recipe?Let us know how it was!